HONEY A FOOD AND MEDICINE 



and 1 teaspoonful soda sifted in with flour enough to make 

 a soft batter. Bake in a flat pan. Chalon Fowls. 



Fowls' Honey Fkuit-cake. — ^ cup butter, f cup honey, 

 J cup apple jelly or boiled cider, 2 eggs well beaten, 1 tea- 

 spoonful soda, 1 teaspoonful each of cinnamon, cloves, and 

 nutmeg, 1 teacupful each of raisins and dried currants. 

 Warm the butter, honey, and apple jelly slightly, add the 

 beaten eggs, then the soda dissolved in a little warm water ; 

 add spices and flour enough to make a stiff batter, then stir 

 in the fruit and bake in a slow oven. Keep in a covered jar 

 several weeks before using. 



Mrrrn's Honet-cakes. — 1 gal. honey (dark honey is 

 best), 15 eggs, 3 lbs. sugar (a Uttle more honey in its place may 

 be better), 1^ oz. baking-soda, 2 oz. ammonia, 2 lbs. almonds 

 chopped up, 2 lbs. citron, 4 oz. cinnamon, 2 oz. cloves, 2 oz. 

 mace, 18 lbs. flour. Let the honey come almost to a boil; 

 then let it cool off, and add the other ingredients. Cut out 

 and bake. The cakes are to be frosted afterward with sugar 

 and white of eggs. 



Fowis' Honey Layer-cake. — | cup butter, 1 cup honey, 

 3 eggs beaten, J cup milk. Cream the honey and butter 

 together, then add the eggs and milk. Then add 2 cups 

 flour containing Ij teaspoonfuls baking-powder previously 

 stirred in. Then stir in flour to make a stiff batter. Bake 

 in jelly-tins. When the cakes are cold, take finely flavored 

 candied honey, and after creaming it spread between layers. 



243 



